One of our favorite family recipes of all time is this simple and easy fish stew. It takes less than 30 minutes, start to finish, and is absolutely delicious!

The key ingredient to this stew is clam juice, which they sell in shelf stable 8-ounce jars, so we usually keep a couple in our pantry. I have prepared the soup for people with shellfish allergies; the thing to do is to substitute the clam juice with white wine, fish stock, or water. It works, it’s just not quite as tasty.

The stew works best with a firm white fish, such as halibut or cod. You could also use red snapper or even tilapia. Just stay away from delicate fish such as sole for this stew, or oily fish such as tuna.

If you want, you can add some shrimp, clams and/or scallops to the stew as well.

2 Add clam juice, dry white wine, and fish. Bring to a simmer and simmer until the fish is cooked through and easily flakes apart, about 3 to 5 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve.

Great served with crusty bread for dipping in the fish stew broth.

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Showing 4 of 225 Comments / Reviews

LOVED it! Herbs d’provence in place of the oregano and thyme, and seafood stock were the only variations. It’s perfect the way it is!

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February 18, 2018

Bunni

I’ve made this several times..delicious. This time I added potatoes, celery, blended fresh shrimp and topped with cooked crawfish and OMG. I made beer bread and my guests was really impressed.

xxxxxyyyyy

February 18, 2018

Charlie Bing

A couple of thoughts about this stew which it seems I’ve been making forever. I put the herbs (and savoury is a great option) in with the tomatoes so they have a chance to work their magic! Also I cook the wine for maybe 10 minutes and then add the fish. That tends to cook things down a bit, so I usually have a cup of veggie stock on hand.

January 21, 2018

Mark

So delicious and easy. I make this several times per year with variations in protein. Thanks so much.